Brownies made in my 8 x 12 tart pan present beautifully. When they cool you just push the bottom up and out it comes like a layer cake ready for you to cut in your own sizes.
A Betty Crocker Fudge Brownie mix is used for the bottom layer. Mix according to directions. Spread in the bottom of your pan. How easy!
Then you mix the ingredients for the top layer and drop by spoonsful on top of the brownie batter. Swirl it with a knife and bake for about 40 minutes.
Jif Extra crunchy peanut butter was used in this recipe so you get that extra crunch. Momma would be proud of the baker I have become because I don’t dwell on the flukes but lean on the successes. Daddy loved sweets so I miss providing those for hi, He would love these.
Hope you try them. You cannot get any easier than this!
CHEESECAKE PEANUT BUTTER BROWNIES
Fudgy peanut butter brownie with cream cheese filling
Ingredients
BOTTOM LAYER
- 1 Betty Crocker Fudge Brownie Mix (18.3 oz)
- 1/3 cup chocolate chips
TOP LAYER
- 6 oz, Philadelphia Cream Cheese, room temp
- 3 tablespoons sugar
- 1/3 cup Jif crunchy peanut butter
- 1 large egg, room temp
- pinch salt
Instructions
Bottom Layer
Preheat oven to 350 degrees. Prepare pan by spraying with nonstick spray.
In a large bowl, stir brownie mix as directed. Add chips. Spread in the bottom of the pan.
TOP LAYER
In a mixing bowl, cream the cheese and sugar scraping down the sides with a spatula for about three minutes.
Add peanut butter, egg, and salt. Beat until thoroughly combined.
Drop by tablespoons onto the brownie mixture and take a knife and swirl the top. Do not scrape the bottom.
Bake about 40 minutes. Cool and cut.
Notes
PAN: I used an 8x12 tart pan. a 9x 13 can be used also.
Smooth or crunchy peanut butter can be used.
A dysfunctional family is any family with more than one person in it.
– Mary Karr
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